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“I made these omelets for Father's Day brunch and everyone said they were great. I don't usually make salsa from scratch but after tasting this one, I will continue to do so, unless I really need a lot! If you don't have time to make fresh salsa for this recipe, substitute 2 cups of your favourite store-bought brand.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the salsa, combine all of the ingredients in a bowl and set aside.
  2. To make the omelets, whisk together the eggs, 2 tablespoons water, salt and pepper just until blended but not frothy.
  3. In a 8" nonstick skillet, melt 1 teaspoons of the butter over medium heat.
  4. Pour one-quarter of the egg mixture into the skillet.
  5. Cook until almost set, gently lifting the edge with the spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
  6. Spoon 1/3 cup of the salsa onto half of the omelet, then sprinkle 2 tablespoons of the cheese over the salsa.
  7. Fold the uncovered half over the top.
  8. Cook for 2 minutes.
  9. Slide onto a plate.
  10. Repeat with the remaining ingredients.
  11. Serve with the remaining salsa.

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